NOTE FROM THE TEAM:
Early this morning I mentioned about NewsFlashMedia getting our first contributor and here is the article by CRAIG J SELBY-The Dude Who Loved Fude (food). If you love writing, just like Craig does, e-mail us your stuff (we accept articles in Bahasa Malaysia and English only) and we will do the rest.
Start the day brilliant!
**********
Photos: KerissaPhotos (More photos at www.kerissa.net / www.facebook.com/KerissaPhotos)
Well, here’s a white guy living in Malaysia eating Japanese food for Chinese New Year. A little crazy really; seems to be almost nothing ordinary or traditional about it. But tell you what; even without the company of good friends, I would have devoured that food regardless.
Chef Nicholas Heng preparing the skin of the salmon for his exquisite Crispy Fried Salmon Skin dish.
Chinese New Year has long fascinated me. No, it’s not because of the long history associated with it, or the rituals of spending time with family, friends and other loved ones, but it is the way that common barriers are broken down through the simple act of sharing food. Entire families, workplaces, groups of friends, and even sometimes strangers come together over a meal, to share in happiness and to reflect.
Preparing the salmon for the sushi and removing its bones.
I’m not one for big groups, but I certainly am one for food. I did think it unusual that a Chinese New Year spread be served at a Japanese place, but to my amazement, it was nothing short of spectacular. This amazing CNY dinner has topped my list of CNY experiences to date. Sushi Heng, in Subang Jaya, and Chef Nicholas, treated us to a night of culinary surprises.
Yee Sang, the traditional Chinese New Year favourite.
The entourage of food commenced with Yee Sang, a traditional CNY favourite. The concept remains the same, finely sliced and chopped vegetable items, with the traditional orange and red colourings, but with an added twist; sashimi style salmon and fresh escargot.
Let's pose for the camera before we toss!
Our group enthusiastically mixed the Yee Sang in the accustomed style, and boy, what a mess one can make. But it was worth it. Combined with a yummy sweet sesame sauce, it set the benchmark for the culinary experiences which were to follow.
Crispy Fried Salmon Skin came next. What looks like dry, curly and burnt bark was really an amazing flavour sensation. I didn’t realise you could eat salmon skin, let alone crisp it up like this. I’m now a convert and will definitely be snacking on this one again.
A unique temptation such as this fish skin dish can only be created by a creative chef.
Even though I am not a fish lover, some things really do get my mouth watering. I usually tell friends I will only eat seafood that starts with an ‘S’ - salmon, stingray, and snapper. So when the sashimi comes out, even though it’s got tuna, I compromise and say, “Ok, sashimi begins with an S”. Well, that’s how I justify it to myself anyway.
The Sushi Platter is a combination of lightly flamed salmon and tuna with home-made onion mayonnaise.
The Sushi Platter was sumptuous. Thick slices of salmon, lightly flame seared on the outside, and red tuna, also given the same treatment were accompanied by a home-made onion mayonnaise. Not that the salmon or the tuna needed any extras, but it certainly was a welcome addition, as I couldn’t help but gulp down the mayonnaise by the spoonful well after all the seafood had finished. Creamy, buttery white tuna was accompanied by fresh wasabi and soy sauce. That too, was a taste experience which I wish could have continued on forever.
Soft Shell Crab Sushi rolled in juicy caviar.
Food presentation is always a major factor with food enjoyment; and the more innovative the presentation, the more intriguing the food is. Imagine hand rolled sushi that could get up and walk away. This is exactly the imagery that we were faced with.
Great food presentation from the innovative Chef Nicholas Heng.
Soft Shell Crab Sushi, with one claw sticking out, rolled in various sized crunchy caviar, simply looked like it could just step up and walk. Biting into the juicy caviar is a festive treat; juicy morsels just burst in your mouth and open up flavours to complement the rice and crab.
All said and done, it was a great meal from an innovative Chef who obviously enjoys serving up unexpected pleasurable surprises for his customers.
Dessert is this melt-in-your-mouth Red Wine Tomato
Only one more surprise to come, dessert. Red Wine Tomato - a tomato slowly double-boiled in a red wine sauce. Melt-in-your-mouth delicious. Chef only makes this about four times a year, so I am so grateful that I got the chance to try it fresh.
For our group, it was a great meal that we are still talking about days afterwards, a great evening to catch up over dinner and just enjoy chit-chatting away. Our thanks really go to Chef Nicholas, a one-of-a-kind Master Chef when it comes to sushi.
Subang really isn’t that far away, and trust me; Sushi Heng is well worth a visit. Take friends, and ask Chef to create something especially for your group. Don’t worry about your budget, Chef’s food expands the imagination and the palette without emptying your wallet – you’ll be fine.
SUSHI HENG
Asia Café
2 Jalan SS15/8
47500 SUBANG JAYA
Selangor
HP: +6016 9299 886
E-mail: sushiheng@gmail.com
* The outlet is just opposite the old Taylors College campus. Check them out on Facebook: www.facebook.com/sushiheng
No comments:
Post a Comment